John Myers
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Summer Berry Charlotte
The perfect summer berry charlotte recipe with a picture and simple step-by-step instructions.
Biscuit:
- 4 Pc. Eggs
- 4 tbsp Water hot
- 1 pinch Salt
- 1 tsp Vanilla extract
- Lemon zest
- 120 g Sugar
- 75 g Flour
- 75 g Strength
- Sugar to sprinkle the cloth
Spread and fill:
- 270 g Strawberry jam
- Strawberry lime or strawberry juice as desired
- 200 g Lady fingers or ladyfingers
Cream:
- 400 g Cream
- 250 g Natural yoghurt (10%)
- 250 g Quark
- 150 g Powdered sugar
- 1 tsp Lemon zest
- 8 tsp Cream stiffener
- 1 tsp Vanilla extract
- 1 tsp Mango powder
- 1 tsp Raspberry powder
Fruit layer:
- 300 g Mixed fruits frozen
- 80 g Sugar
- 1 packet Herbal gelling agent
To decorate:
- 200 g Fruit
biscuit
- Preheat the oven to 210 ° C top / bottom heat. Place a baking frame on a baking sheet lined with baking paper and pull it out to the largest setting.
- Beat the eggs with the hot water, sugar and vanilla in 5-10 minutes until frothy. Mix the starch with the flour, sieve it into the egg mixture and carefully stir it in with a whisk.
- Put the dough in a baking frame and bake it in the preheated oven for 8-10 minutes until it is golden yellow.
- Immediately after baking, loosen the baking frame with a cake ring knife. Sprinkle a clean tea towel with some sugar and topple the batter on it. Peel off the baking paper and roll the hot sponge cake into the cloth. Then let them cool completely.
- After cooling, carefully roll up the sponge cake, spread the jam on it and cut it in half crosswise. Now roll up 2 small Swiss rolls and beat them in cling film and let them stand for about 30 minutes. Then cut the Swiss rolls into snails about 8-10 mm thick.
cream
- For the cream, mix the cream with the yoghurt, quark, powdered sugar, lemon zest, Sanapart (cream stabilizer) and vanilla extract and whip the cream until stiff. Spread the cream evenly over 3 bowls. Mix a cream with the raspberry powder and a cream with the mango powder.
Fruit layer
- Put the thawed fruits together with the sugar in a saucepan, let them boil down and then cool completely.
Fill the cake
- Cover a semicircular bowl with cling film and line the shape with the biscuits. Now fill in the vanilla cream and about a third of the fruit layer and use a wooden skewer or fork to draw a marble pattern into the cream. Now put a layer of ladyfingers on the cream and soak it with strawberry juice or lime if you like. Now spread the raspberry cream and the second part of the fruit over it. Now put another layer of ladyfingers on top, soak them and fill in the mango cream and the remaining fruits. Finish with a layer of ladyfingers and cover and refrigerate the cake for at least 4 hours.
- Turn the charlotte out of the mold, peel off the foil and decorate it with the fruits.
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